Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
This trout dish turns smoky and succulent in a stove-top smoker.
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
These crisp-charred chicken wings are bathed in a spiced butter sauce.
These classic baked beans are a barbecue side-dish staple.
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
This bright-tasting relish is one of our favorite uses for summer corn.
This flourless peanut butter cookie recipe has pure peanut butter flavor and is naturally gluten-free.
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